Crockpot Vegetarian Chili Food

CROCK POT VEGETARIAN CHILI RECIPE

Crock Pot Vegetarian Chili Recipe image

Crock Pot Vegetarian Chili is a tasty recipe that everyone will enjoy. This is the best vegetarian chili that is full of flavor and easy to prepare.

Provided by Eating on a Dime

Time 4h10m

Number Of Ingredients 15

Ingredients

1 can kidney beans (15 oz (rinsed and drained) )
1 can black beans (15 oz (rinsed and drained))
1 can Great Northern White Beans (15 oz (rinsed and drained) )
1 medium zucchini (peeled and chopped)
1 medium onion (diced )
1 green bell pepper (diced )
1 red bell pepper (diced )
1 can green chilies ((4 oz) )
1 can diced tomato (14.5 oz)
1 can tomato paste (12 oz)
2 teaspoon minced garlic
1 tablespoon chili powder
1 teaspoon salt
1 teaspoon cumin
2 cups water

Steps:

Add everything in the crock pot. Stir to combine all the ingredients.
Cook on low for for 4-6 hours or cook on high for 2-3 hours.
Serve warmed topped with your favorite chili toppings and enjoy!

Nutrition Facts : Calories 178 kcal, Carbohydrate 34 g, Protein 11 g, Fat 1 g, SaturatedFat 1 g, Sodium 652 mg, Fiber 10 g, Sugar 8 g, UnsaturatedFat 2 g, ServingSize 1 serving

GRANDMA'S SLOW COOKER VEGETARIAN CHILI

Grandma's Slow Cooker Vegetarian Chili image

This is a simple crowd pleasing recipe that can sit in a slow cooker until it is time to serve.

Provided by sellitman

Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian

Time 2h10m

Yield 8

Number Of Ingredients 14

Ingredients

1 (19 ounce) can black bean soup
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can garbanzo beans, rinsed and drained
1 (16 ounce) can vegetarian baked beans
1 (14.5 ounce) can chopped tomatoes in puree
1 (15 ounce) can whole kernel corn, drained
1 onion, chopped
1 green bell pepper, chopped
2 stalks celery, chopped
2 cloves garlic, chopped
1 tablespoon chili powder, or to taste
1 tablespoon dried parsley
1 tablespoon dried oregano
1 tablespoon dried basil

Steps:

In a slow cooker, combine black bean soup, kidney beans, garbanzo beans, baked beans, tomatoes, corn, onion, bell pepper and celery. Season with garlic, chili powder, parsley, oregano and basil. Cook for at least two hours on High.

Nutrition Facts : Calories 259.9 calories, Carbohydrate 52.6 g, Cholesterol 0.8 mg, Fat 2 g, Fiber 13.2 g, Protein 12.4 g, SaturatedFat 0.2 g, Sodium 965.9 mg, Sugar 9.2 g

CROCKPOT VEGETARIAN CHILI

CrockPot Vegetarian Chili image

Make and share this CrockPot Vegetarian Chili recipe from Food.com.

Provided by MMinMI

Categories Beans

Time 5h20m

Yield 1/2 c, 10 serving(s)

Number Of Ingredients 14

Ingredients

1 cup chopped bell pepper (~one pepper)
1 cup chopped onion (~one onion)
1 tablespoon olive oil
1 tablespoon cumin
1 tablespoon chili powder
1/4 teaspoon cayenne pepper
1/2 teaspoon red pepper flakes
1 (15 ounce) can black beans
1 (15 ounce) can garbanzo beans
1 (13 3/4 ounce) jar trader joe's corn and chile salsa
1 (6 ounce) can tomato paste
2 (15 ounce) cans kidney beans
1 tablespoon minced garlic
1/2 cup water

Steps:

In a skillet, heat olive oil. Add chopped onions and peppers. Saute.
When veggies are soft, add spices. Cook until fragrent.
Put everything in the crockpot. Cover and cook on low for 5-6 hours.

Nutrition Facts : Calories 214.8, Fat 3, SaturatedFat 0.5, Sodium 766.1, Carbohydrate 38.1, Fiber 11.3, Sugar 6, Protein 11.2

VEGETARIAN CHILI FOR THE CROCK POT

Vegetarian Chili for the Crock Pot image

Love chili, hate the fat? Try this vivacious veggie chili. Super simple, "dump and cook" recipe that is perfect for cool autumn nights. Can serve with corn chips, baked potatoes, cheese, etc. I make up the night before and when leaving for work just plug in my crockpot. The house smells amazing when I get home.

Provided by Vicki in CT

Time 8h15m

Yield 8 serving(s)

Number Of Ingredients 18

Ingredients

1/2 medium onion, chopped
2 bay leaves
1 teaspoon ground cumin
2 tablespoons oregano
1 tablespoon salt
2 stalks celery, diced
2 parsnips, diced
1 jalapeno pepper, diced
4 garlic cloves, minced
24 ounces veggie crumbles, tofu (optional but suggested) (optional)
16 ounces canned tomatoes, diced
1 (15 ounce) can Rotel Tomatoes, extra hot if available
12 ounces beer
1/4 cup chili powder
1 tablespoon ground black pepper
15 ounces kidney beans, canned
15 ounces garbanzo beans, canned
15 ounces black beans, canned

Steps:

In crock pot add onion, bay leaves, celery, parsnips, jalapeno, and garlic, cumin, oregano, salt, black pepper, chile powder, both canned tomatoes, as well as beer.
Add tofu and canned beans (undrained). Stir to combine.
Cook on low for 8 hours covered.
Remove bay leaves before serving.

Nutrition Facts : Calories 217.7, Fat 2, SaturatedFat 0.3, Sodium 1560.5, Carbohydrate 39, Fiber 11.2, Sugar 3.2, Protein 10.8

CROCK POT (OR NOT) VEGETARIAN CHILI

Crock Pot (Or Not) Vegetarian Chili image

An awesome vegetarian chili I found on another site and modified quite a bit. It can be made in the crock pot, if you have a large one, or on the stove, otherwise. Very little work, but a lot of taste!

Provided by Katzen

Categories Soy/Tofu

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 17

Ingredients

1 (19 ounce) can black bean soup
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can garbanzo beans or 1 (15 ounce) can navy beans, rinsed and drained
1 (16 ounce) can vegetarian baked beans
1 (28 ounce) can tomato puree
1 (28 ounce) can diced tomatoes
1 lb vegetarian ground beef
1 (15 ounce) can whole kernel corn, drained
2 onions, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
6 jalapenos, chopped
2 portabella mushrooms, diced
10 garlic cloves, chopped
6 -8 tablespoons chili powder (to taste)
1 teaspoon salt, more to taste

Steps:

In a slow cooker, combine black bean soup, kidney beans, garbanzo beans, baked beans, tomatoes, corn, onions, bell peppers, jalepenos and mushrooms.
Add garlic, chili powder, and salt.
Cook for at least two hours on High.
Alternatively, cook vegetables in a small amount of oil in a large pot on medium heat for 10 minutes; add all other ingredients, bring to a simmer and cook 1-2 hours until flavours have combined and vegetables are soft.

HEARTY VEGAN SLOW-COOKER CHILI

Hearty Vegan Slow-Cooker Chili image

Makes 10-15 servings. This recipe can be adjusted according to your taste preferences, so you can leave out undesirable ingredients or add others that appeal to you (like mushrooms). I add ingredients just to bulk up the heartiness and color palate of the chili, but feel free to just use a few green peppers or same-colored zucchinis as you desire. By the end, you just want everything to be hearty, moist, and flavored -- mess around with it as you go! I would say to serve it with shredded cheese and corn chips, but then it's no longer 'vegan.' : )

Provided by Grete

Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian

Time 5h55m

Yield 15

Number Of Ingredients 23

Ingredients

1 tablespoon olive oil
1 green bell pepper, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
2 onions, chopped
4 cloves garlic, minced
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 cup frozen corn kernels, thawed
1 zucchini, chopped
1 yellow squash, chopped
6 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon dried oregano
1 tablespoon dried parsley
½ teaspoon salt
½ teaspoon ground black pepper
2 (14.5 ounce) cans diced tomatoes with juice
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can kidney beans, rinsed and drained
2 (6 ounce) cans tomato paste
1 (8 ounce) can tomato sauce, or more if needed
1 cup vegetable broth, or more if needed

Steps:

Heat olive oil in a large skillet over medium heat, and cook the green, red, and yellow bell peppers, onions, and garlic until the onions start to brown, 8 to 10 minutes. Place the mixture into a slow cooker. Stir in spinach, corn, zucchini, yellow squash, chili powder, cumin, oregano, parsley, salt, black pepper, tomatoes, black beans, garbanzo beans, kidney beans, and tomato paste until thoroughly mixed. Pour the tomato sauce and vegetable broth over the ingredients.
Set the cooker on Low, and cook until all vegetables are tender, 4 to 5 hours. Check seasoning; if chili is too thick, add more tomato sauce and vegetable broth to desired thickness. Cook an additional 1 to 2 hours to blend the flavors.

Nutrition Facts : Calories 134.1 calories, Carbohydrate 24.8 g, Fat 2.4 g, Fiber 7.3 g, Protein 6.3 g, SaturatedFat 0.3 g, Sodium 616.7 mg, Sugar 7.1 g

CROCK POT VEGETARIAN CHILI

Crock Pot Vegetarian Chili image

Make and share this Crock Pot Vegetarian Chili recipe from Food.com.

Provided by Fluffy

Categories Lentil

Time 8h20m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1 medium zucchini, chopped
1 medium onion, chopped
1 medium red pepper, chopped
1 medium green pepper, chopped
8 mushrooms, sliced
2 (19 ounce) cans aylmer accents stewed tomatoes (chili style)
1 (14 ounce) can tomato sauce
1 (19 ounce) can black beans
1 (10 ounce) can lentils
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon cilantro leaf

Steps:

Combine all ingredients in crock pot.
Cook on low for 8 hours.

Nutrition Facts : Calories 182.9, Fat 1.3, SaturatedFat 0.2, Sodium 622.1, Carbohydrate 35.7, Fiber 11.2, Sugar 10.6, Protein 11.1

CROCK-POT VEGETARIAN CHILI

Crock-Pot Vegetarian Chili image

This originally called for 2 cans of black beans, but my kids aren't huge fans of black beans so I changed it for them. You can assemble this in advance and put it in the crock stoneware in the fridge overnight.

Provided by wife2abadge

Categories Black Beans

Time 7h20m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 butternut squash, medium sized, peeled and cubed
2 carrots, medium sized, diced
1 onion, medium sized, finely chopped
2 (15 ounce) cans tomatoes, diced with juice
1 (19 ounce) can black beans, rinsed and drained
1 (19 ounce) can kidney beans, rinsed and drained
1 (4 1/2 ounce) can green chilies, chopped, with liquid
1 cup vegetable stock
3 tablespoons chili powder
1/2 teaspoon salt
1/4 cup fresh cilantro, chopped

Steps:

Combine all ingredients except cilantro in medium-sized crockpot.
Cook on low 6-8 hours.
Add cilantro; cook on high 15-20 minutes longer.

Nutrition Facts : Calories 307.5, Fat 2, SaturatedFat 0.4, Sodium 557.1, Carbohydrate 63.8, Fiber 18.5, Sugar 12.7, Protein 14.9

GRANNY'S SLOW COOKER VEGETARIAN CHILI

Granny's Slow Cooker Vegetarian Chili image

This is a rich, satisfying meal that freezes well. Great on a cold winter day. Serve it with tortillas, cornbread, French breadand/or rice! Enjoy!

Provided by Sharon123

Categories Beans

Time 6h15m

Yield 8 serving(s)

Number Of Ingredients 19

Ingredients

1 (11 ounce) can condensed black bean soup (or canned black beans in juice)
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can garbanzo beans, drained and rinsed (sometimes I use lentils)
1 (16 ounce) can vegetarian baked beans
1 (14 1/2 ounce) can chopped tomato puree (I use large 29 oz. can crushed tomatoes)
1 (15 ounce) can whole kernel corn, drained
1 onion, chopped
1 green bell pepper, chopped
2 zucchini, chopped
2 stalks celery, chopped
2 garlic cloves, chopped
1 (4 ounce) can diced chilies
1 -2 jalapeno, chopped (depending on how much heat you want)
1 tablespoon chili powder
2 teaspoons cumin
1 tablespoon dried parsley
1 tablespoon dried oregano
1 tablespoon dried basil
1 tablespoon cilantro (optional)

Steps:

In a saucepan, saute the onion, bell pepper, zucchini, and celery for about 5 minutes.
In a slow cooker, combine black bean soup, kidney beans, garbanzo beans, baked beans, tomatoes, corn, onion, bell pepper, zucchini, jalapeno, chilies, and celery.
Season with garlic, chili powder, cumin, parsley, oregano, basil (and cilantro if using).
Cook for about 6 hours on low.
Serve with tortillas, cornbread, rice, or French bread.
Enjoy!
This freezes well!
Leftovers are good on top of nachos!

Nutrition Facts : Calories 293.8, Fat 2.9, SaturatedFat 0.5, Sodium 1114.8, Carbohydrate 59.4, Fiber 14.3, Sugar 13.6, Protein 13.9

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